EASY, HEALTHIER MEALS USING NO MORE THAN 10 INGREDIENTS* AND ALL UNDER 600 CALS
May
Pesto baked eggs
PAGE 24
SARAH AKHURST
FOOD DIRECTOR
‘With three – three! – bank holidays this month, May is set to be a busy old time, with barbecues to be lit and rosé to be quaffed. During the midweek downtime, I’ll be looking for stress-free supper inspiration – recipes that use the best of what’s on offer at this time of year – and these six ideas will be on constant rotation.’
Smoked haddock, asparagus and bean gratin
Gently smoked fish melds with creamy beans, asparagus and a light sauce under a cheesy crust, in what is essentially a savoury crumble.
NUTRITION NOTES
SERVES 2
HANDS-ON TIME 10 mins
TOTAL TIME 20 mins
PER SERVING 475cals; 12g fat (6g sat fat); 45g protein; 13g fibre; 41g carbs; 6g total sugars; 2.6g salt
◆ 240g skinless smoked haddock fillets
◆ 125g asparagus, roughly chopped
◆ 1 large or 2 medium leeks, thickly sliced
◆ 250ml vegetable stock (made using ½ stock cube)
◆ 1 tbsp cornflour
◆ 3 tbsp lighter crème fraîche
◆ 1 x 400g tin butter beans, rinsed and drained
◆ 30g dried breadcrumbs
◆ 35g grated Parmesan or cheddar
1 Add the smoked haddock to a frying pan, cover with cold water and bring to a simmer. Add the asparagus, cover and cook for 3-4 minutes or until the fish starts to flake. Lift the fish and asparagus out to a plate.
2 Meanwhile, add the leeks to a lidded pan with about 50ml stock, cover and cook gently for 5 minutes until soft. Stir in the cornflour, followed by the rest of the stock and the crème fraîche, then fold in the butter beans and asparagus. Flake in the fish, season and tip into a shallow heatproof dish (or divide between two dishes). Preheat the grill, or an air fryer to 200°C.
3 Mix the breadcrumbs and cheese together and scatter over the top; grill or cook in the air fryer for 6-8 minutes until crisp and golden.
Green goddess salmon salad
A warm main-meal salad that’s positively bursting with vibrant, seasonal, good-for-you ingredients – an appetising way to make sure that you ‘eat the rainbow’!
NUTRITION NOTES
SERVES 2 GF
HANDS-ON TIME 15 mins
TOTAL TIME 20 mins
PER SERVING 591cals; 32g fat (8g sat fat); 31g protein; 12g fibre; 39g carbs; 6g total sugars; 0.2g salt
◆ 125g Inspired to Cook salad grain mix*
◆ 2 tsp olive oil
◆ 2 salmon fillets, skinned
◆ 125g radishes, whole or halved
◆ zest and juice of 1 lemon
◆ 2 large vine tomatoes, cut into wedges
◆ 160g c
